10-20 kg vacuum/pressure cooker. Steam jacketed with an operating pressure of up to 6 bar. The inner vessel has an optimum working pressure of 1.5 bar. The vessel is fitted with an anchor type agitator and also has a steam injection facility. The vessel is also suitable for full vacuum processing.
An insulated freezer cabinet incorporating both blast and fluidised bed freezer capabilities with observation/access doors for both sections. The blast freezer section has five removable stainless steel trays and a polycarbonate observation/loading section. Variable air temperature and air velocity control enables optimal chilling and freezing conditions to be determined.
A food processing area that can be chilled to +8°C and can be used as a preparation and packing area for a wide variety of vegetables, meats, fish and other temperature sensitive products.
A pilot scale air blast chiller and freezer with both tunnel and fluidised bed capability for a wide range of foods. Variable air temperature and air velocity control enables optimal chilling and freezing conditions to be determined.
Enabling the freeze drying of various food and other non-food products for small scale production trials or the preparation of freeze-dried samples for analytical measurements.
Giusti Vesuvio cook/cool system a 250 litre vessel with integral scraped surface agitator. Particularly suitable for cooking and vacuum cooling liquid foods. Steam injection and steam jacketed capacity.
Systech Gaspace analyser which can measure oxygen, carbon dioxide and balance gases usually nitrogen in the headspace of rigid and flexible packaging.
Multivac C200 and A300 Pouch Sealers. Chamber units for the vacuum/gas flush sealing of pouches of maximum width of 465mm. The sealers have a top and bottom heating elements. The level of vacuum is adjustable. Closing speed up to 6 pouches per minute.
Our product development kitchen is equipped with a range of bench scale equipment; an essential requirement for the first phase of product development. These facilities are used to assess concepts before moving to pilot scale development.
A dedicated laboratory for cooking and reheating of foods with over 50 different types of domestic and commercial conventional and microwave heating equipment to replicate the disparate range available to consumers. Temperature measurement of products during cooking and heating can be made with conventional temperature probes, fibre optic thermometry and thermal imaging.
Campden BRI has a range of open-topped and tilting steam-jacketed vessels of different size ranging from 15 litres to 120 litres to assist with development and make-up of liquid food products.
The Campden BRI Master Tenderometer provides reference measurements for peas and is aligned with a similar instrument at the Processors and Growers Research Organisation (PGRO) through annual cross-checks.
Extensive range of wireless time-temperature dataloggers and reader stations for the determination of temperature/heat distribution in process equipment and heat penetration into food products during industrial cooking, pasteurisation and sterilisation processes. These measurements can help validate that thermal processes comply with necessary industry requirements and COPs.